Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 66.4 g
Water: 11 g
Protein: 10.2 g
Fat: 3.3 g
Dietary fibre: 3 g
Energy content
Carbohydrate: 78 E%
Protein: 12 E%
Fat: 8 E%
Dietary fibre: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,451 kJ (343 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat410d3.3 g8%
CarbohydrateMI018166.4 g77%
Dietary fibre410d3 g1%
Protein410d10.2 g11%
Alcohol500 g0%
Water450a11 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33165.9 g
Sugar, totalMI_SUGAR_NO0.5 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene200 µg
Retinol500 µg
Vitamin D410d0 µg0 %
Vitamin E410d0.5 mg-ATE4 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)410d0.08 mg6 %
Vitamin B2 (riboflavin)410d0.07 mg4 %
Vitamin B3 (niacin)410d0.9 mg
Vitamin B6 (pyridoxine)410d0.06 mg3 %
Vitamin B9 (folate)410d11 µg3 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)410d22 mg1 %
Potassium (K)410d180 mg5 %
Sodium (Na)410d2 mg
Salt (NaCl)MI01200 g
Phosphorus (P)410d120 mg18 %
Magnesium (Mg)410d18 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)410d4.1 mg37 %
Copper (Cu)200.42 mg46 %
Zinc (Zn)410d1 mg7 %
Selenium (Se)410d8 µg9 %
Iodine (I)3253 µg2 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0275Macaroni or noodle product (US CFR)
A0815Pasta and similar products (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0153Whole, shape achieved by forming, thickness <0 3 cm
F0014Fully heat-treated
G0003Cooking method not applicable
H0138Water removed
H0263Vegetable fat or oil added
J0116Dehydrated or dried
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
410d
Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013).
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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